Soak crumbs in 1/2 cup of the cream. Blend in beef, onion, egg, salt and allspice. Shape into balls about 1 inch in diameter. Melt butter in skillet and brown the meatballs a few at a time. Shake pan to roll meatballs around so they brown evenly.

After all meat is browned, remove from pan. Add flour to pan drippings. Stir and brown over medium heat. Slowly add the second 1/2 cup of cream and the milk, stirring to keep mixture smooth. Add water, if necessary, to thin out the gravy. Strain if desired. Return meatballs to pan. Cover and simmer 25 minutes.

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